Creamy Pesto Spinach Gnocchi

$- 1 pound potato gnocchi - 2 cups fresh spinach, chopped - 1 cup basil pesto - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish For this recipe, I use 1 pound of gnocchi. This amount serves about four people. I add 2 cups of fresh spinach for color and nutrients. The basil pesto can be store-bought or homemade, but I often make my own for better taste. I like to use 1 cup of heavy cream to give a nice richness. The grated Parmesan cheese adds a savory kick, so I use 1/2 cup. A tablespoon of olive oil helps sauté the garlic. I also use 2 cloves of minced garlic for flavor. Finally, I season with salt and pepper to taste. Always choose fresh spinach for the best taste and texture. Look for bright green leaves without any wilting. For the basil pesto, if you can, try to use fresh basil. It makes a big difference in flavor. When buying Parmesan, choose a block and grate it yourself. Freshly grated cheese melts better and tastes richer. {{ingredient_image_1}} First, fill a large pot with salted water. Bring it to a boil. Once boiling, add the potato gnocchi. Cook them for 2-3 minutes. You know they are ready when they float to the top. Use a slotted spoon to remove them. Drain and set the gnocchi aside while you prepare the sauce. In the same pot, heat 1 tablespoon of olive oil over medium heat. Add 2 minced cloves of garlic. Sauté for about 1 minute. You want the garlic to smell fragrant but not burn. Next, add 2 cups of chopped fresh spinach. Cook the spinach for 2-3 minutes. It should wilt and turn bright green. Now, pour in 1 cup of heavy cream and 1 cup of basil pesto into the pot. Stir well to mix everything. Allow this mixture to simmer for 2-3 minutes. This helps it thicken nicely. Once thick, add 1/2 cup of grated Parmesan cheese. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste. Gently fold the cooked gnocchi into the creamy pesto sauce. Make sure each piece is well coated. Cook for an additional 2 minutes to heat everything through. Remove the pot from heat. Serve your creamy pesto spinach gnocchi immediately. Garnish with fresh basil leaves and extra Parmesan cheese if you like. Enjoy this flavorful dish! To cook gnocchi right, start with salted water. Bring a large pot to a boil. When the water bubbles, add the gnocchi. Cook them for about 2-3 minutes. You'll know they're done when they float. Remove them quickly and drain. This keeps them soft and ready for the sauce. Taste is key in cooking. To make your creamy pesto spinach gnocchi shine, add salt and pepper. You can also try a pinch of red pepper flakes for heat. Fresh herbs like parsley or thyme add a nice touch too. Always taste as you go. Adjust until you love the flavor. For a rich, creamy sauce, use heavy cream. It blends well with pesto and cheese. Make sure to stir the sauce often. This helps it thicken nicely. If the sauce is too thick, add a splash of pasta water. This keeps it smooth and rich. Always fold the gnocchi gently into the sauce to avoid breaking them. Pro Tips Use Fresh Spinach: Fresh spinach adds a vibrant color and rich flavor to the dish. If using frozen spinach, ensure it's fully thawed and drained to avoid excess moisture. Homemade Pesto: For an extra burst of flavor, consider making your own pesto! Blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil for a personalized touch. Adjust Creaminess: If you prefer a lighter sauce, reduce the amount of heavy cream or substitute half-and-half. This can help balance the richness of the dish. Garnish Wisely: Don’t skimp on garnishes! Fresh basil leaves and a sprinkle of extra Parmesan cheese elevate the dish visually and enhance the flavor. {{image_2}} If you can't find gnocchi, don't worry! You can use other types of pasta. Bowtie, penne, or even spaghetti work well. Just cook them according to package instructions. This keeps the dish quick and easy. You’ll still get that creamy pesto flavor, which is the star here. For added protein, consider chicken or shrimp. Cook diced chicken in the pot until golden. If using shrimp, add them after the garlic and spinach. They cook fast, just a few minutes. This makes your meal heartier and more filling. You can also try tofu for a plant-based option. To make this dish vegan, swap out the heavy cream for coconut milk. Use nutritional yeast instead of Parmesan for that cheesy flavor. Check your pesto too; some brands have cheese. Look for a vegan pesto or make your own! These changes keep it tasty and plant-friendly. You can store leftovers in the fridge. Place the gnocchi in an airtight container. They will stay fresh for up to three days. Before storing, let them cool down. This helps keep the cream from separating. To freeze, place the gnocchi in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer them to a freezer bag. They can last up to three months. When ready to use, cook them straight from frozen. This keeps the texture nice. Reheat the gnocchi gently on the stove. Add a splash of cream or water to help it warm up. Stir often to prevent sticking. You can also use the microwave. Heat in short bursts, stirring in between. This way, you can enjoy your delicious meal again! Yes, you can use homemade pesto! Fresh basil, garlic, and nuts make it special. Making it at home lets you control the taste and texture. Just blend the ingredients until smooth. Add olive oil and cheese to get a creamy feel. You can also tweak the flavors to suit your taste. You will know gnocchi is done when it floats. Cooking them usually takes about 2-3 minutes. When they rise to the top, they are ready to drain. If you want a soft texture, avoid cooking them too long. This keeps them light and fluffy. Creamy Pesto Spinach Gnocchi pairs well with many dishes. You can serve it with a simple green salad. Grilled chicken or shrimp adds protein and flavor. For a heartier meal, try garlic bread or roasted vegetables on the side. These options balance the creaminess of the dish. Yes, you can make this dish gluten-free! Look for gluten-free gnocchi, which are made from rice or other flours. Be sure to check the labels for any hidden gluten. The rest of the ingredients are naturally gluten-free. This way, everyone can enjoy the creamy goodness! This blog post covered everything you need for creamy pesto spinach gnocchi. We talked about ingredients, measurements, and tips for freshness. You learned step-by-step instructions for cooking and blending flavors. We also explored helpful tips for perfect gnocchi and tasty variations. Keep these ideas in mind as you cook. Using fresh ingredients and following our tips will boost your dish. Enjoy experimenting and crafting your perfect creamy pesto spinach gnocchi!$

A delicious and creamy dish featuring potato gnocchi, fresh spinach, and basil pesto.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Ingredients

1 pound potato gnocchi
2 cups fresh spinach, chopped
1 cup basil pesto
1 cup heavy cream
0.5 cup grated Parmesan cheese
1 tablespoon olive oil
2 cloves garlic, minced
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually for 2-3 minutes until they float to the top. Drain and set aside.
In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped spinach to the pot and cook until wilted, approximately 2-3 minutes.
Pour in the heavy cream and pesto, stirring well to combine. Allow the mixture to simmer for 2-3 minutes until it starts to thicken.
Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Gently fold in the cooked gnocchi, ensuring they are well coated in the creamy pesto sauce. Cook for an additional 2 minutes to heat through.
Remove from heat and serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.

Notes

Serve immediately for the best flavor and texture.

Keyword creamy, gnocchi, pesto, spinach